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–+ servings

Simmered Miso Mackerel (Saba no Misoni)

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Instructions 

  • First, score 2-4 mackerel fillets with a cross on the skin side, about 2mm deep. The cut should pierce through the skin and lightly cut the flesh inside.
    Scored mackerel fillets on a wooden chopping board
  • Place the scored mackerel into a heatproof bowl and set a bowl of ice cold water next to it. Pour freshly boiled water over the top of the mackerel and wait for 10 seconds.
    Pouring boiling water over mackerel fillets
  • Use tongs to transfer them immediately to the ice cold water and rub the surface to clean them.
    Dipping mackerel fillet in ice cold water
  • Remove them from the water and pat them dry with a paper towel.
    Drying mackerel fillet with kitchen paper
  • Take a large pan (big enough for the mackerel) and add 150 ml water, 150 ml sake, 2 tbsp mirin, 1 tbsp sugar and 20 g ginger root. Bring to a boil over a medium heat.
    Water, sake, mirin, sugar and slices of fresh ginger simmering in a large pan
  • Once the liquid is boiling, lower the heat to simmer and place the mackerel into the pan with the skin side facing up. 
    Spooning cooking liquid over the surface of mackerel fillets
  • Spoon the cooking liquid over the skin of the mackerel for about 1-2 minutes and then place a drop lid on top. Simmer for 10 minutes.
    Mackerel fillets with drop lid on top
  • Take a small bowl and add 2 tbsp yellow miso paste (awase), 2 tsp Japanese soy sauce (koikuchi shoyu) and 2-3 tbsp of hot cooking liquid from the pan. Mix well, you should have a loose miso mixture. (If it's too thick, add more liquid from the pan.)
    Mixing miso paste with soy sauce and cooking liquid
  • Remove the drop lid and add 50 g Japanese leek (naganegi) and 6 shishito peppers. Pour the miso mixture around the pan.
    Pouring the diluted miso into the pan of mackerel no misoni
  • Continue to simmer without a lid until the liquid is reduced by half. Spoon the cooking liquid over the mackerel from time to time to stop it from drying out.
    Miso mackerel simmering in a pan with shishito peppers and spring onion
  • Transfer the mackerel to serving plates with the spring onion and shishito peppers. Pour a generous drizzle of the sauce and garnish with some finely sliced ginger from the pan. Serve with rice, miso soup, and pickles!
    Miso mackerel on a brown square plate served with shishito peppers and spring onion

Notes

  • This recipe also works well with other kinds of blueback fish such as as sardines or horse mackerel.
  • Select fish with bright skin, clear eyes, and firm flesh for the freshest flavor—aim for 150-200g (5-7oz) per person.
  • Add miso paste near the end of cooking and dilute it first in a small bowl with broth to preserve its flavor and ensure even distribution.
  • For maximum flavor development, let the dish cool for 30 minutes after cooking, then gently reheat before serving.
  • Store leftovers in the refrigerator for up to 1 day—the flavor actually improves as ingredients continue to absorb the sauce.
  • Serve as part of a traditional Japanese meal with steamed rice, miso soup, pickles, and vegetable side dishes like spinach ohitashi or cucumber sunomono.